Easy Recipes for Seniors: Egg Drop Soup

Chances are, if you’ve eaten at a Chinese restaurant, you’ve had egg drop soup at some point in your life. This soup is warm, hearty, and filling—and ridiculously easy to make! No matter the time of day, you can whip up egg drop soup in just a few minutes when you’re hungry.

Not only that, but egg drop soup is packed with protein. While the salt content can be a bit high, it is still a decently healthy meal. Plus, it is naturally gluten-free, dairy-free, and vegetarian, meaning it’s an automatic crowd-pleaser in our home.

Ready to learn how to make this iconic soup? Then keep reading!

Ingredients for Egg Drop Soup:

• Vegetable broth
• Eggs
• Green onions
• Cornstarch
• Water
• Sesame Oil
• Salt
• Pepper

**In our photos, we doubled the recipe to cook for four people instead of two

How to Make Egg Drop Soup (Step-by-Step)

Set your vegetable broth on the stove to boil. We used bouillon cubes; therefore, we boiled the water first and then added them.

While the broth is boiling, slice the green onions. Set aside.

In a small bowl, crack the eggs and whisk until blended.

In another small bowl, mix the cornstarch with the water to make a slurry.

Once the broth is boiling, add the green onions, slurry, sesame oil, salt, and pepper.

Then, turn down the heat to medium low, and pour the eggs in while stirring. This will make the eggs have a stringy look, almost like noodles.

Keep stirring for about 2 minutes.

Remove from the heat and serve. Just like that, you have a delicious and nutritious hot lunch!

Variations of Egg Drop Soup

We used vegetable broth to keep this soup vegetarian, however chicken bouillon works just as well. In our opinion, however, it didn’t change the taste enough to make the swap worth it.

You can add less pepper if you are sensitive to spice.

As long as all the ingredients you use are gluten-free, this soup is gluten-free. However, if you want a little heartier of a soup, you can add a dry or fresh pasta before adding the egg, ensuring it cooks completely before adding the egg.

Tips for Egg Drop Soup

• Add extra bouillon: Everyone’s tastes are different. If you sample your soup and it’s too bland, add another cube of bouillon. If it’s too strong, add a bit of water.
• Add spice: If you like spicy food, you can add a bit of crushed red pepper to turn up the heat on this recipe.

What to Serve with Egg Drop Soup

We eat egg drop soup for lunch all on its own, but for dinner you may want to consider serving it with a bit of bread, rice, salad, or maybe a side of steamed veggies.

How to Store Leftover Egg Drop Soup

Once cooled, put the leftover egg drop soup in an airtight container and put it in the fridge. It will stay fresh for 3-4 days.

How to Reheat Egg Drop Soup

Egg drop soup does not hold up well in the microwave due to the eggs. Instead, pour one serving of leftovers into a small saucepan on the stove and heat slowly on medium-low heat until steaming, stirring occasionally. Serve immediately.

Check Out These Other Easy Recipes for Seniors:

• Noodle Soup
• Homemade Pizza
• Couscous Salad
• Tuna Pasta

Recipe Card:

Egg Drop Soup

Yield: 2

Time: 5-10 minutes

Ingredients:

• 1 quart vegetable broth
• 3 eggs
• 1 bunch of green onions (diced)
• 1 tablespoon of cornstarch
• 2 tablespoons water
• 1 tablespoon sesame oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Boil the vegetable broth in a saucepan.

2. Dice the green onion.

3. Mix the cornstarch and water together in a small dish.

4. Crack the eggs into a small bowl and whisk.

5. Once the broth is boiling, add everything EXCEPT the whisked eggs to the pot.

6. Turn down the heat to medium-low and add the eggs, stirring as you pour.

7. Cook for 2 minutes on low heat.

8. Remove from the heat and serve.